Recipe

Drunken mocha mousse tartlets

The key element to this chocolate mousse tart recipe is the texture of the mousse. It needs to be light and fluffy; be careful not to press out too many of the air bubbles while folding the mixture to ensure the best results.

  • 55 mins cooking
  • Makes 24
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Ingredients

Drunken mocha mousse tartlets
  • 6 (sheets) shortcrust pastry
  • 1/4 cup (60ml) brandy
  • 2 teaspoon powdered gelatine
  • 1/2 cup (125ml) milk
  • 1/2 tablespoon instant coffee granules
  • 75 gram dark (85%) chocolate
  • 2 egg yolks
  • 1/4 cup (55g) caster sugar
  • 2/3 cup (160ml) thickened cream
  • 125 gram raspberries
  • 1/3 cup (35g) Dutch cocoa

Method

Drunken mocha mousse tartlets
  • 1
    Preheat oven to 180°C/350°F. Grease 24 x 4cm fluted mini brioche tins.
  • 2
    Using the 9cm cutter, cut 24 rounds from pastry sheets. Press pastry rounds into tins; prick bases with a fork. Bake tarts for 10 minutes or until pastry is golden; cool.
  • 3
    Place brandy in a small jug, sprinkle over gelatine; place in a small saucepan of simmering water, stir until gelatine dissolves. Cool 5 minutes.
  • 4
    Place milk and coffee in a small saucepan; stir, over medium-high heat, until coffee dissolves and mixture comes almost to the boil.
  • 5
    Melt chocolate; place chocolate in a heat-proof bowl over a pot of simmering water. Stir regularly until chocolate is completely melted.
  • 6
    Whisk egg yolks and sugar in a medium bowl with an electric mixer until mixture is light and frothy. Gradually whisk in hot coffee mixture. Return mixture to the pan; stir over low heat with a wooden spoon until mixture thickens and coats the back of the spoon (do not boil mixture). Remove pan from heat, whisk in gelatine mixture, then chocolate; cool to room temperature.
  • 7
    Meanwhile, whisk cream in a small bowl with an electric mixer until soft peaks form; fold cream into chocolate mixture. Fill pastry cases with mousse; refrigerate for 3 hours or overnight.
  • 8
    To serve, top each tartlet with a raspberry; dust with sifted cocoa.

Notes

You need a 9cm round cutter and 24 x 4cm fluted mini brioche pans. Buy a good-quality shortcrust pastry from delis, or make your own.